Sustainably caught, this Alaskan Pacific Cod is mild in flavor, making it a versatile fish for any meal. Serve it up with our tomato, fennel seed and olive sauce for a fragrant, Italian take on skillet-cooked fish.
10m
PREP TIME
30m
COOK TIME
283
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- 3 tablespoons olive oil, divided
- 1 cup diced onion
- 1 tablespoon minced fresh garlic
- 1/2 teaspoon McCormick® Fennel Seed, cracked (see Tip below)
- 6 tablespoons dry white wine, such as Sauvignon Blanc
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 1/3 cup sliced Italian green olives, such as Castelvetrano
- 4 Alaskan Pacific Cod filets, about 6 ounces each
- Salt and pepper, (optional)
- Chopped parsley, for garnish, if desired
KEY PRODUCTS
INSTRUCTIONS
- 1 Heat 2 tablespoons of the olive oil in large skillet on medium heat. Add onions; cook 2 to 3 minutes, stirring often until softened. Add garlic and cracked fennel seed; cook and stir 1 minute until fragrant. Add wine to deglaze, scraping browned bits from bottom of pan.
- 2 Simmer until liquid is reduced by half, about 5 minutes. Stir in tomatoes and crushed red pepper; reduce heat to low and cook 10 minutes. Add olives and cook 3 minutes longer. Turn off heat and keep warm.
- 3 Meanwhile, pat cod filets dry with paper towels. Season filets with salt and pepper, if desired. Heat remaining 1 tablespoon olive oil in large nonstick skillet on medium-high heat. Carefully place cod filets in skillet, flesh-side down (the side that had skin should be facing up). Cook, undisturbed, 2 to 3 minutes until golden-brown crust forms on bottom. Gently flip filets. Reduce heat to medium and cook 3 to 4 minutes longer or until cooked through and fish flakes easily with a fork.
- 4 Divide the Spicy Fennel & Tomato Sauce between 4 serving plates. Place cooked cod over sauce and sprinkle with parsley to serve, if desired.
- 5 Test Kitchen Tip: To crack spice seeds such as fennel, cumin and coriander, place the amount needed into a small bag. With the back of a medium size metal spoon crush or pound the seeds until desired size is reached.
RELATED ARTICLES & VIDEOS
Keto Steak and Blue Cheese Salad for One
![Keto Steak and Blue Cheese Salad for One]( "Keto Steak and Blue Cheese Salad for One")
Keto Steak and Blue Cheese Salad for One
Let’s face it: When you’re on the keto diet, most of your time is spent meal-prepping, cooking and thinking about what you’re going to eat for lunch....
Broccoli: A Complete Guide to Nutrition, Care and Cooking
![Broccoli: A Complete Guide to Nutrition, Care and Cooking]( "Broccoli: A Complete Guide to Nutrition, Care and Cooking")
Broccoli: A Complete Guide to Nutrition, Care and Cooking...
Broccoli is a great way to get some healthy green veggies on your plate. These tasty little morsels have plenty of the nutrients you need to...
How To Use Nut Butter
![How To Use Nut Butter]( "How To Use Nut Butter")
How To Use Nut Butter
For many of us, peanut butter was a childhood staple, whether paired with jelly, smeared on a celery stick, or enjoyed straight up by the spoon. But...
